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Moist Lemon Zucchini Muffins Recipe Easy Homemade with Creamy Drizzle

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These moist lemon zucchini muffins combine fresh zucchini and bright lemon zest with a tender crumb and a subtle creamy drizzle, perfect for a quick, delicious treat.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • ½ cup granulated sugar (100g)
  • ¼ cup brown sugar, packed (50g)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon lemon zest (from about 1 medium lemon)
  • 1 cup shredded zucchini, squeezed dry (about 1 medium zucchini)
  • 1 large egg, room temperature
  • ½ cup vegetable oil (120ml)
  • ¼ cup plain Greek yogurt (60ml)
  • 2 tablespoons fresh lemon juice (30ml)
  • 1 teaspoon vanilla extract
  • For the Creamy Drizzle:
  • 4 oz cream cheese, softened (115g)
  • ¼ cup powdered sugar (30g)
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk or cream (15-30ml)

Instructions

  1. Preheat your oven to 350°F (175°C). Line the muffin tin with paper liners or grease it lightly.
  2. Grate the zucchini using a box grater or food processor, then place the shredded zucchini in a clean kitchen towel or cheesecloth. Squeeze firmly to remove excess moisture.
  3. In a large bowl, whisk together the dry ingredients: flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and lemon zest.
  4. In a separate bowl, combine the wet ingredients: beaten egg, vegetable oil, Greek yogurt, lemon juice, and vanilla extract. Whisk until smooth and slightly frothy.
  5. Pour the wet ingredients into the dry mixture and gently fold together using a spatula. Fold in the squeezed zucchini last, just until evenly distributed.
  6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
  7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
  8. While muffins bake, prepare the creamy drizzle: Beat softened cream cheese with powdered sugar and vanilla extract until smooth. Add milk or cream one tablespoon at a time until you reach a drizzle consistency.
  9. Once muffins are out of the oven, let them cool in the tin for 5 minutes before transferring to a cooling rack.
  10. When muffins are completely cool, drizzle the cream cheese glaze over the tops in a zigzag pattern or dollop small spoonfuls.

Notes

Squeeze excess moisture from zucchini to avoid soggy muffins. Do not overmix batter to keep muffins tender. Let muffins cool fully before glazing to prevent drizzle from melting off. Use fresh lemon zest and juice for best flavor. Muffins can be stored at room temperature for 2 days or refrigerated longer due to cream cheese drizzle. Freeze without glaze for up to 3 months.

Nutrition

Keywords: lemon zucchini muffins, moist muffins, creamy drizzle, easy muffins, homemade muffins, zucchini recipe, lemon zest, quick breakfast, healthy muffins

Find it online: https://pokirecipes.com/moist-lemon-zucchini-muffins-recipe-easy-homemade-with-creamy-drizzle/